Indulge in a Silky Pumpkin Cheesecake with Crunchy Maple Pecans

Smooth, spiced and not overly sugary, this pumpkin cheesecake is a celebration of fall coziness. I avoid canned puree – the taste is bland and thin – so I’ve taken the extra step of roasting fresh squash varieties. The oven’s heat brings out the sweet flavor removing extra liquid, yielding a rich, tasty base that gives the cheesecake authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and offering a satisfying crisp complementing the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

For about one cup of puree, cut 350-400g peeled, deseeded pumpkin into chunks, bake, loosely covered, at 390F until tender without browning. Process until smooth.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10

Crumb Crust

• spiced biscuits
• 70g unsalted butter, liquefied, with more for the tin
• sea salt

Creamy Layer

• 500g cream cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ginger powder
• freshly grated nutmeg
• clove spice
• 2 large eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• a pinch of salt
• 150ml double cream

Set the oven at a moderate heat then butter the entire interior of a 20cm round springform tin. In a food processor the ginger nuts into crumbs, transfer to a container. Incorporate the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, even it out, cook briefly, then remove and leave to cool.

Lower the oven temperature to a lower temp. Meanwhile, add the cream cheese, sugar and orange zest in a stand mixer, then beat using the paddle slowly until smooth and creamy. Mix in the spiced pumpkin mix, blend at low speed until incorporated. Mix in eggs one at a time, beating in well between each addition, then add the cream and extract, whip until fully incorporated.

Scoop the pumpkin filling on to the prepared crust level it out with a small spatula. Lightly tap the pan on the counter to remove bubbles, then heat the cake on the middle rack for 45 minutes with set edges and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for one hour. When cooled, chill for at least six hours (or longer), until fully chilled.

Meanwhile, make the pecan brittle (up to three days ahead). Set the oven to 210C (190C fan) cover a tray using liner. Stir together the syrup and sweetener in a small saucepan mixing on low briefly. Add in the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, then remove and leave to cool. When fully hardened, cut roughly and store in a sealed jar in the freezer.

Open the dessert from the pan place on a serving dish. Beat the cream until fluffy, then place on top of the cake leaving a 3-4cm border. Add the crunchy bits over the top, with additional brittle for serving.